1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

211

WINE, EASPBEEEY.

6f gallons of plain wine. f do. plain syrup. (See No.Y.) Colored with tincture of alderberries.

394. "Wine, Quince. 8 gallons of quince juice, made as follows:

After wiping off"the quinces cut them in slices and make a pulp; press out the juice ; heat it near boiling; dissolve 10lbs.ofsugar in it; then skim,strain,and let it cool to 86° Fahrenheit; fill a keg, and put it in a warm place; add 1 quart of brewers' yeast; mix well; fill up the keg with tl e liquid during fermentation, and when over add 2} gal- " as ofgood sherry or Madeira wine. (See No. 3.) Take 80 lbs. of Malaga raisins, and macerate with 10 gallons of boiling water until cool (see No.5); then rub them between the hands so as not to hurt the stones; pass the pulp through a sieve; press slowly, so as to get 11 gallons of the liquid with the water used to wash out the pulp; then dissolve in it 6 ounces of powdered rock candy, and add the rinds of 4 oranges, 2 lemons, and 1 ounce of bruised bitter almonds, with 1 quart of brewers' yeast; fill a 10-gallon keg, and keep it full with the liquid during fermentation; then strain, piess,and add 1 quart ofthe best French brandy. 396. Wine, Raspberry. Take 10 gallons offresh raspberry juice, and add lbs. of sugar, boiled and clarified with the white of 2 eggs; skim,"strain, and when nearly cool add 1 pint of good brewers' yeast; fill a 10-gallon keg,and hang in it a Httle 895. "Wine, Raisin.